Lobster oreganata pasta is a delicious dish that combines lobster, pasta, and a flavorful oreganata sauce. Here’s a basic recipe you can follow to make this dish:
Ingredients:
- 1 6lb Lobster
- 16 oz pasta (such as linguine or spaghetti)
- 4 tablespoons butter
- 4 cloves garlic, minced.
- 1 Shallot
- 1/4 cup fresh parsley, chopped.
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 lemon, juiced.
- Salt and pepper to taste
- ¼ Cup White Wine
- Olive oil
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Instructions:
- Prepare the Lobster:
- Steam 6lb Lobster for 25 minutes
- Using kitchen shears, cut along the top of each lobster tail shell. This will expose the lobster meat without removing it from the shell.
- Gently pull the lobster meat out of the shells and set aside.
- Cook the Pasta:
- Cook the pasta until Al Dente according to the package instructions in a large pot of salted boiling water. Drain and set aside. You’ll finish cooking it in your sauce.
- Make the Oreganata Sauce:
- In a skillet, melt the butter over medium heat. Add the minced garlic and shallot and sauté for about a minute, or until fragrant.
- Deglaze with white wine.
- Add Pasta and finish cooking pasta.
- Add the breadcrumbs and continue to cook.
- Stir in the chopped parsley, grated Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Remove from heat.
- Prepare the Lobster:
- Place the lobster pieces in egg and then bread crumbs
- Place the lobster in pan with oil and sauté until brown.
- Drizzle a little olive oil over the lobster meat and season with salt and pepper.
- Finish
- Plate pasta with pasta and lobster chucks. Enjoy!
